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SERVES: 4 | ACTIVE TIME: 60 MIN
INGREDIENTS
Lentil salad:
- 2 cups lentils, cooked
- 3 cups farro, cooked (or sub grain of choice, ie. quinoa, brown rice, etc)
- 1 bunch cilantro, chopped
- 1 bunch lacinato kale, finely chopped
- 1 heaping Tbsp tahini
- 1 heaping Tbsp kefir
- 2 Tbsp olive oil
- 2 Tbsp lemon juice
- 1 tsp maple syrup
- salt to taste
Curry Cauliflower:
- 1 large head cauliflower, chopped into florets
- 1/4 cup tahini
- 1/8 cup olive oil
- 1 Tbsp curry powder
- 1 Tbsp maple syrup
Roasted beets:
- 4 medium beets
Garnish:
- organic yogurt
- lemon juice
- large flake sea salt
PREPARATION
- Preheat oven to 400F and get beets roasting for about an hour (simply chop off stems and place in the oven on a baking dish). Remove from oven, slip off the outer skins and chop into cubes.
- For the cauliflower, whisk together the tahini, olive oil, curry powder and maple syrup, then toss with chopped florets. Spread on a baking dish and add to oven to roast for 30 minutes.
- For the lentil salad, whisk together or blend in a blender the tahini, kefir, olive oil, lemon juice and maple syrup. Toss dressing with farro, lentils, cilantro and lacinato kale. Salt generously until flavors pop.
- To build your bowl: Scoop out about 2 cups of lentil salad, top with 1 chopped roasted beet and about 1/2 cup of curry cauliflower. Garnish with a dollop of yogurt, a squeeze of lemon juice and a pinch of large flake sea salt.
Like this recipe? Try this Sweet Garlic Tofu and Broccoli Bowl!
